Indulgent Nutella hot fudge sauce gets re-purposed as the base of this cocoa with festive gingerbread syrup and finished with a sprinkling of fresh nutmeg!
Serves 2
This cocoa is a nod to the ever-popular gingerbread latte that you can find in any decent coffeeshop during the holidays. But it's for us non-coffee drinkers! That's right, I hate coffee, y'all. But I love gingerbread and I don't think coffee drinkers should get to monopolize gingerbread in their hot drinks! I have to admit, when I was pregnant, I downed gingerbread lattes weekly. But, after giving birth, my disdain for coffee returned. But I still wanted that warming sweet gingerbread taste, so I decided to recreate it myself!
You're going to love this recipe, guys. You'll find yourself making it time and time again this season! And if you are a coffee drinker, you can drizzle some of that gingerbread syrup into your coffee, just the way Starbucks intended. The syrup will keep on the counter for up to a month, but I doubt it'll last that long!
1/4 cup gingerbread syrup
1/2 cup almond milk
1 tbsp Nutella hot fudge sauce
whipped cream
fresh nutmeg
gingerbread sprinkles
For the gingerbread syrup
1 tsp vanilla
1 1/2 tsp ground cinnamon
1 1/2 cups sugar
2 tsp ground ginger
2 cups water
Nutella Gingerbread Cocoa with Starbucks Gingerbread Syrup Copycat Recipe
This is perhaps the best Christmas drink I've ever tasted. Decadent Nutella hot fudge sauce makes up the base of this cocoa made with almond milk. The gingerbread syrup gets swirled in right at the end and then come the pile of toppings and grating of fresh nutmeg for a wholly festive and indulgent treat!This cocoa is a nod to the ever-popular gingerbread latte that you can find in any decent coffeeshop during the holidays. But it's for us non-coffee drinkers! That's right, I hate coffee, y'all. But I love gingerbread and I don't think coffee drinkers should get to monopolize gingerbread in their hot drinks! I have to admit, when I was pregnant, I downed gingerbread lattes weekly. But, after giving birth, my disdain for coffee returned. But I still wanted that warming sweet gingerbread taste, so I decided to recreate it myself!
You're going to love this recipe, guys. You'll find yourself making it time and time again this season! And if you are a coffee drinker, you can drizzle some of that gingerbread syrup into your coffee, just the way Starbucks intended. The syrup will keep on the counter for up to a month, but I doubt it'll last that long!
Ingredients:
For the cocoa1/4 cup gingerbread syrup
1/2 cup almond milk
1 tbsp Nutella hot fudge sauce
whipped cream
fresh nutmeg
gingerbread sprinkles
For the gingerbread syrup
1 tsp vanilla
1 1/2 tsp ground cinnamon
1 1/2 cups sugar
2 tsp ground ginger
2 cups water
Instructions:
Nutella Gingerbread Cocoa with Starbucks Gingerbread Syrup Copycat Recipe- Make the gingerbread syrup by combining the water with the sugar in a saucepan on the stove. Heat until the sugar has dissolved completely to form a simple syrup.
- Whisk in the ginger, cinnamon and vanilla. Allow to cook for about a minute to incorporate the ingredients.
- Decant the contents of the pan into an air-tight container and store on the counter top until needed.
- Combine a spoonful of the Nutella hot fudge sauce with the almond milk in a mug. Microwave for about 30 seconds or until the fudge sauce has started to soften. (If using refrigerated sauce!)
- Stir in 1/4 cup of the gingerbread syrup.
- Top with whipped cream and grate fresh nutmeg over. Scatter over gingerbread men sprinkles and serve.
Gotta have Nutella? Eat this:
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